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Red curry (Thai แกงเผ็ด; IPA: [kɛːŋ pʰet]) (lit: spicy curry) is a popular Thai dish consisting of curry paste to which coconut milk is added. Despite the name, this curry does not contain any curry powder or dried spices. The base red curry paste is properly made with a mortar and pestle, and remains wet. The main ingredients are: garlic, shallots, red chillies, galangal, shrimp paste, salt, kaffir limepeel and lemongrass. Common additives are fish sauce, Thai eggplant, bamboo shoots, thai basil, and some sort of meat such aschicken, beef, pork, shrimp, or more often duck. Tofu, Meat analogues or vegetables such as pumpkin can be substituted as avegetarian option. This dish normally has a thick, soup-like consistency and is served in a bowl and eaten with steamed rice. Red curry paste usually contains shrimp paste, which in addition to the customary fish sauce, makes red curry typically unsuitable for vegetarians. Vegetarian red curry pastes can be found in vegetarian grocery stores. Although red curry is a red coloured curry, it is incorrect to call it แกงแดง (Kaeng Daeng) ("lit: red curry")

Red curry paste itself is the core ingredient of a number of other non-related dishes such as Thai-style satay sauce and Tod Mun, or fish cakes.

Its name, "red curry", is consistent with Thai "curry" dishes, which are frequently identified solely by their color, other common types being yellow curry and green curry.

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Food, Thailand, Bangkok, Thai Cuisine, Thai, Curry

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